Lapsang Souchong Porter

Lapsang Souchong Porter - 6 gallons

Ingredients

~5.2-6.6 lb Breiss Golden Light LME http://www.amazon.com/gp/product/B003BCUN9M

1 lb Oats, Flaked http://www.northernbrewer.com/shop/flaked-oats-1-lb-unmilled

1 lb Carapils® Malt http://www.northernbrewer.com/shop/briess-carapils-malt

1 lb Amber Malt http://www.northernbrewer.com/shop/crisp-amber-malt

1 lb Chocolate Malt http://www.northernbrewer.com/shop/briess-chocolate-malt

1 oz Northern Brewer (DE) hops http://www.northernbrewer.com/shop/german-northern-brewer-hop-pellets

Safale US-05 http://www.northernbrewer.com/shop/safale-us-05-american-ale-yeast

1 lb Lactose http://www.northernbrewer.com/shop/lactose-1-lb

8 oz Lapsang Souchong black tea

Test Batches

Steps:

1. Prep your yeast (Optimum temp: 59°-75° F, 81% attenuation. 80degF +-6° for proofing temp)
2. Steep in grain bag while bringing to 170F - we used 4 gallons to start
3. Oats, Flaked
4. Carapils® Malt
5. Amber Malt
6. Chocolate Malt
7. Pull up - drain - set aside to cool
8. Add the following - and stir frequently - watch out for boil over - don't put on lid
9. Add to boil right before 210F - add Breiss Golden Light LME
10. Let reach a boil. 212F 0 minutes - add Northern Brewer (DE) hops
11. Start timer.
12. 45-50 minute mark of boil add lactose
13. After you boil it 60 minutes, cut off heat and cool to 80F
14. Put Safale US-05 yeast into fermentor, pour in wort and strain out hop particles
15. Add more (sealed distilled) water to bring amount to 6 gallons
16. Record Starting gravity
17. Ferment at 59-75F
18. When you rack / secondary ferment add the Star Spangled Chai Tea and let sit >1 week

Batches

Brewed

date

SG:

Racked

date

SG: ###Bottled date

SG:

Opinions

Pictures